Nouveau florilège toscan
Transmitting and presenting “know-how” in the Fait de cuysine by Maître Chiquart. The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities...
Enregistré dans:
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| Format: | Article ou chapitre numérique |
| Sprog: | Français |
| Udgivet: |
2008
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| Online adgang: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| id |
cairn-RMA_141_0111 |
|---|---|
| record_format |
cairn |
| spelling |
cairn-RMA_141_0111RMALe Moyen Âge https://shs.cairn.info/revue-le-moyen-age-2008-1-page-111?lang=fr https://doi.org/10.3917/rma.141.0111 Nouveau florilège toscan de La Roncière, Charles-Marie2008 fre Le Moyen Âge | CXIV | 1 | 2008-05-19 | p. 111-120 | 0027-2841 RMA_1419 Transmitting and presenting “know-how” in the Fait de cuysine by Maître Chiquart. The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities of composition that are as unexpected as they are undeniable. In order to transmit both his knowledge and his “know-how” (and this desire emerges as much in the text’s vocabulary as in its syntax), Maître Chiquart turns his text into a real piece of theater, with a decor that gleams with cleanliness (something the study of lexical recurrences enables one to highlight), putting his actors in place and regulating their movements in minute detail (resorting to achieve this to a stylistic use of the French verbal system of rare finesse, the main subject of our study), thus reviving memories of a sumptuous banquet.Cairn free access |
| language |
Français |
| format |
Article ou chapitre numérique |
| building |
0/Bibliothèque numérique/ 1/Bibliothèque numérique/Cairn/ |
| description |
Transmitting and presenting “know-how” in the Fait de cuysine by Maître
Chiquart.
The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books
in French in that it shows literary qualities of composition that are as unexpected as
they are undeniable. In order to transmit both his knowledge and his “know-how”
(and this desire emerges as much in the text’s vocabulary as in its syntax), Maître
Chiquart turns his text into a real piece of theater, with a decor that gleams with
cleanliness (something the study of lexical recurrences enables one to highlight),
putting his actors in place and regulating their movements in minute detail (resorting
to achieve this to a stylistic use of the French verbal system of rare finesse, the main
subject of our study), thus reviving memories of a sumptuous banquet. |
| author |
de La Roncière, Charles-Marie |
| spellingShingle |
de La Roncière, Charles-Marie Nouveau florilège toscan |
| author_facet |
de La Roncière, Charles-Marie |
| author_sort |
de La Roncière, Charles-Marie |
| title |
Nouveau florilège toscan |
| title_short |
Nouveau florilège toscan |
| title_full |
Nouveau florilège toscan |
| title_fullStr |
Nouveau florilège toscan |
| title_full_unstemmed |
Nouveau florilège toscan |
| title_sort |
nouveau florilège toscan |
| publishDate |
2008 |
| container_title |
|
| container_issue |
|
| url |
https://ezproxy.univ-orleans.fr/login?url=https://shs.cairn.info/revue-le-moyen-age-2008-1-page-111?lang=fr https://ezproxy.univ-orleans.fr/login?url=https://doi.org/10.3917/rma.141.0111 |
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1877246727439777792 |